If you are fond of baking and cooking something special now and then, there are plenty of recipes for you to try out. Choose the healthy ones that will contain all the goodness of taste and health. One important thing that you must try to maintain is using fruits in your desserts. Even if your kids do not like to have fruits introduce them in some way or the other especially the desserts. They will hardly realize that the dish they are enjoying is so delicious is because of fruits.
Here is a yummy recipe for you to try out.
Caramel Banana Macarons
1. ¼ cup almond meal.
2. 1 ¾ cup powdered sugar.
3. 3 large egg whites.
4. 3 tablespoons meringue powder.
5. ½ cup granulated sugar.
6. ¾ tablespoon unsalted butter, at room temperature.
7. 3 teaspoons heavy cream
8. .¾ teaspoons flour.
9. 1 ripe banana.
• Separate the egg whites when the eggs are cold – just out of the refrigerator.
• To make the cookies preheat the oven to 300 degrees Fahrenheit.
• Line baking sheets with parchment paper.
• Sift together the almond meal and powdered sugar and keep aside.
• Beat the egg whites in a mixer on low speed until foamy. Begin sprinkling in the meringue powder as you beat. Increase the speed to medium speed and beat until soft peaks form.
• Continue the process until you have firm glossy peaks
• Gently fold in about 1/3 of the almond meal mixture. Once combined, add the remaining almond meal mixture in 2 more batches.
• Put a pastry bag with about a ½ inch tip (or plastic bag with a tip cut off) in a glass or cup. Fold the top of the bag over the lip of the glass/cup. Fill the pastry bag with the mixture.
• Pipe 1-inch circular mounds of batter onto the prepared pans. If the mounds do not smooth out on their own, using a wet fingertip, tap the mounds gently to create a smooth top. Let the cookies sit for about 30 minutes.
• Sprinkle each cookie with fleur de sel. Allow the cookies to rest 30-60 minutes more.
• Bake the cookies for about 15 minutes, 1 sheet at a time. They should not be browned.
Make the filling:
• Combine the granulated sugar and 2 tablespoons water in a saucepan over low flame.
• Let the sugar melt and turn into a caramel.
• Carefully, as steam will be released, add the butter and heavy cream. Stir until incorporated, and then add the fleur de sel. Let cool.
• In a small bowl, mash the ripe banana with a fork.
• Add the cooled to the mashed banana.
• Spread the filling on the flat side of a cookie. Make a sandwich by putting the flat side of another cookie against the filling.
• Place in the refrigerator and allow setting well for at least 24 hours.
Your caramel Banana Macarons are ready to serve.